This Gluten Free Peach Cobbler is made with fresh peaches, cinnamon and a gluten free cobbler topping you will drool over. Your friends and family won’t even know it’s gluten free!
I know I’ve chatted about this before, but I recently published my first annual reader survey. The goal was to really understand what you guys are interested in so I can share more content and recipes you’re interested in.
One of the things I was surprised by was how many of you want to see more gluten free recipes. I, for some reason, was under the impression that a lot of people were interested in vegan and paleo recipes the most.
Don’t get me wrong, a lot of people were still interested in those specific diet-focused recipes, but the majority of you were interested in gluten free! Which is perfect because I always try to eat gluten free and love making gluten free recipes for my mom when we get together.
Because of this, I started brainstorming all the gluten free recipes. And with peaches being in season right now I thought there couldn’t be anything more delicious to make with fresh peaches than gluten free peach cobbler.
I can’t get enough of warm fruity recipes topped with vanilla ice cream. To be honest, I didn’t have ice cream in my freezer when I shot this recipe and I’d already been to the store 3 times this week so I opted for whipped cream and cinnamon.
Whipped cream and cinnamon is a delicious option, but you can’t go wrong with a scoop of vanilla ice cream!
Gluten Free Peach Cobbler Recipe Rundown
Taste: If you like fresh sweet peaches you’re going to love this recipe! It’s filled with peach flavor and enough cinnamon and nutmeg to get you ready for fall.
Ease: This most challenging part of this recipe is peeling and dicing the peaches. I like smaller chunks in my gluten free peach cobbler but if you want larger slices go for it. Once you chop/peel you’re good to go! You can even bake the whole thing ahead of time, freeze it and warm it up 3 months later. Talk about easy! I actually have the rest of this recipe in my freezer now to heat of for friends tonight.
Texture: The peaches get warm and gooey in the oven! The combination of the fruit, cake-y topping and ice cream will make you drool.
Appearance: What screams more “end of summer” than a big bowl of fresh peaches?! The ice cream on top that starts to melt right before you dig in is just begging you to scoop it up.
Without a doubt, I would make this again! And probably will the next time we head to the farmer’s market.
Now let’s go over just how simple this recipe is!
There are 2 parts to Gluten Free Peach Cobbler:
- The PEACHES are the star of the show in this gluten free peach cobbler. They’re mixed with brown sugar for sweetness, cinnamon/nutmeg for spice and cornstarch for it to thicken up and get sweet and gooey in the oven. Once you peel and dice the peaches this step is a breeze. Just mix and bake for a few to get ready for the cobbler topping.
- The cobbler in this gluten free peach cobbler is a light and fluffy cake-like topping that forces you to have a bite of each when you dig your spoon in. It’s made with gluten free flour (I used Pilsbury), sugar, spices and cold diced butter. When you cut the butter into the flour it creates small bits of flour that melt and bake in the oven and results in a soft and flaky dough. Heaven!
Once you bake it you’ll be on cloud 9 (x13)! It’s the ultimate end of summer dessert. You’re non-gluten free friends will love it just as much!
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- 10-12 medium peaches, peeled and cut into 2 inch chunks
- ¼ cup (50g) packed light or dark brown sugar
- ¼ cup pure maple syrup
- 1 Tablespoon cornstarch
- 2 teaspoons lemon juice
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 cups gluten free flour blend (I used Pillsbury)
- ½ cup granulated sugar
- 1 and ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ⅔ cup cold buttermilk
- egg wash: 1 large egg beaten with 1 Tablespoon milk
- cinnamon sugar topping: 3 tablespoons granulated sugar mixed with ½ teaspoon ground cinnamon
- optional topping: ice cream or whipped cream
- Preheat the oven to 350°F and grease a 9x13 inch pan. Set aside.
- To make the filling, in a large bowl, stir the peach chunks, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt together until combined. Pour filling into prepared baking pan and bake for 10 minutes. Remove from the oven and set aside to prepare the topping.
- Whisk the gluten free flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the butter. Using a pastry cutteror two forks, cut the butter into the mixture until its similar to a coarse meal. Slowly drizzle in the buttermilk, stirring until combined. Gently flatten out handfuls of the dough and place on top of the peach feeling in a somewhat even layer. Some peach filling showing is okay.
- Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon-sugar topping.
- Bake for 43-47 minutes, or until lightly browned and biscuit topping is cooked through. Allow to cool in the pan on a wire rack for 5-10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
- Baked cobbler can be stored in the freezer for up to 3 months. Remove and allow to set at room temperature for 1 hour then bake at 350°F for 30-35 minutes.
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